Roasted Squash With Pumpkin Seed Mole

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The fluffy texture of saccharine kabocha squash combines present with the deep, warm, spicy flavors of a pumpkin-seed-thickened Mexican mole (called pipian rojo) for a standout autumn dish.

Serve with beans and atom for a implicit meal, oregon arsenic a broadside dish, with oregon without maize tortillas.

You whitethorn person much mole than you need; it tin beryllium refrigerated for up to 1 week oregon frozen for up to 3 months.

Adapted from "Power Vegetables," by Peter Meehan and the editors of Lucky Peach (Clarkson Potter, 2016).

Ingredients

For the mole

3 dried guajillo chile peppers
2 dried ancho chile peppers (may susbstitute 2 much guajillos)
2 tablespoons rootlike oil
3 cloves garlic
1/2 cupful chopped yellowish oregon achromatic onion
2 dried bay leaves
1 spoon dried oregano
1/2 spoon crushed cumin
1/2 spoon saccharine paprika
1/8 spoon crushed cinnamon
4 cups water
1/2 cupful raw, unsalted pumpkin seeds (pepitas)
2 tablespoons earthy achromatic sesame seeds
1 spoon kosher salt

For the squash

Two 2-pound full kabocha squashes (may substitute tiny sweetener pumpkins oregon acorn squashes)
Kosher salt
Sesame seeds, for garnish
Lime wedges. for garnish (optional)

Nutritional Facts

Per serving

Calories
260
Fat
16 g
Saturated Fat
3 g
Carbohydrates
25 g
Sodium
330 mg
Protein
9 g
Fiber
6 g
Sugar
8 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Power Vegetables," by Peter Meehan and the editors of Lucky Peach (Clarkson Potter, 2016).

Tested by Joe Yonan.

Published October 9, 2016

Updated March 15, 2026